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Gerecht Gewicht Rekniveau / accessoire Duur
P5 Biefstuk/
gesmoord
(rib, ronde, dik‐
ke flank)
1,5 - 2 kg 2 braadschaal op bakrooster
Bak het vlees een paar minuten op een
hete pan. Voeg vloeistof toe. Plaats het
in de oven.
120 min
P6 Biefstuk,
rauw (lang‐
zaam koken)
1 - 1,5 kg; 4
- 5 cm dik
stukken
2; bakplaat
Gebruik uw favoriete kruiden of gewoon
zout en verse gemalen peper. Bak het
vlees een paar minuten op een hete pan.
Plaats het in de oven.
75 min
P7 Biefstuk, me‐
dium (lang‐
zaam koken)
85 min
P8 Biefstuk, gaar
(langzaam ko‐
ken)
130 min
P9 Filet, rauw
(langzaam ko‐
ken)
0,5 - 1,5 kg;
5 - 6 cm dik
stukken
2; bakplaat
Gebruik uw favoriete kruiden of gewoon
zout en verse gemalen peper. Bak het
vlees een paar minuten op een hete pan.
Plaats het in de oven.
75 min
P10 Filet, medium
(langzaam ko‐
ken)
90 min
P11 Filet, klaar
(langzaam ko‐
ken)
120 min
Kalfsvlees
P12 Geroosterd
kalfsvlees
(bijv. schou‐
der)
0,8 - 1,5 kg;
4 cm dikke
stukken
2 braadschaal op bakrooster
Gebruik je favoriete kruiden. Voeg vloei‐
stof toe. Geroosterd vlees.
80 min
Varkensvlees
P13 Varkens‐
braadstuk of
schouderstuk
1,5 - 2 kg 2 braadschaal op bakrooster
Draai na de helft van de bereidingstijd
het vlees om.
120 min
18/156
DAGELIJKS GEBRUIK
18


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